Every time I go to the mall, I can't say no to those delicious Mall Pretzels. The smell hits me as soon as I hit the food court. I love the crispy outside and soft inside. I enjoy dunking them in mustard or melted cheese.  Last night I was brain storming ideas for the Monday recipe and I thought pretzels! I told my husband right away that I was going to make mall pretzels. He looked at me and laughed so hard and said, "your going to bake homemade pretzels? Please don't burn down our apartment." Well this just made me 1000 times more excited to make pretzels, just so I could prove my husband wrong.



In a large mixing bowl, dissolve the 1 (.25 ounce) package active dry yeast, 2tbs. brown sugar and 1 1/8 tsp. salt in 1 1/2 cups warm water.



Stir in 3 cups all-purpose flour and 1 cup bread flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. The video above is of me kneading dough. I thought I knew how to knead dough, but after I googled a how to video on kneading dough. I can say that I was totally wrong. Some tips I would share are first spray your surface with pam cooking spray and put flour on your hands and dough. If your surface and dough start sticking lay down more pam or flour. This will help the dough not to stick to you or your rolling surface.



Place dough in a pam cooking spray greased bowl, and turn to coat the surface. Cover with plastic wrap and a towel, and let rise for one hour.





After the dough as sat and allowed to rise for an hour, cut into twelve pieces.



Roll each piece of dough into a 3 foot rope, pencil thin or thinner.







Twist the dough into a pretzel shape, and dip into the baking soda solution. The baking soda solution is 2 cups warm water and baking soda combined in an 8 inch square pan. I found a helpful video on how to twist your dough into the perfect pretzel shape. The video also gives some great suggestions on other uses for your pretzel dough. Honestly, rolling the doll out into the three foot long rope is the toughest part. I found working from right to left was the best for me.





After dipping the dough into the baking soda solution, place on a towel to soak up the bottom side of the dough. Then place the pretzel on a greased cookie sheet, reshape pretzel if needed. Let the pretzels sit on the cookie sheet for twenty minutes before putting in the oven. Sprinkle dough with salt if desired, before baking.

Bake at 450 degrees F for five minutes, turn 180 degrees and cook another five minutes or until golden brown. Brush with melted butter, and sprinkle with garlic salt or cinnamon sugar.

The best part of this recipe is it is kid friendly. Kids will love playing with the dough and seeing what creations they can make. One warning I have is not to leave your balls of dough in reach of a two year old, they will eat it. Also it takes time to roll out all the dough so you may want to bag half of the dough and put it in the refrigerator.

The finished product is hot and delicious! Kid tested and mother approved!



Post submitted by Kathy from CentralPeidmontMommies.comOriginally posted on the CentralPiedmontMommies Blog on 5/16/11

You Need (for the soup):
1 Onion
2 Cloves Garlic
Chicken (2-3 breasts, 4 thin breasts, 5-6 cutlets, or any leftovers you can shred up)
1 Can Black or Pinto Beans
1 Can Petite Diced Tomatoes
2 Cans Chicken Stock
2 Cans Enchilada sauce
Frozen Corn (a whole 15-16oz bag)
Oregano
Cumin
Chili Powder
Salt & Pepper

You Need (for the soup toppings):
Avocado
Sour Cream
Shredded Cheese
Tortilla Chips
Note: I recommend you use the Ortega brand of enchilada sauce - not because I have any brand loyalty or endorsement (ha), but because it has a meaty/taco-y base rather than a tomatoey/pepper base. The other brands are a LOT more spicy. It depends on what you like, really, but I prefer the way the Ortega brand tastes in this soup.

Soup Instructions:

1. Cook/shred your chicken. The easiest way to do this if you're using fresh chicken is to boil it for about 25 minutes, and then shred it on a plate with forks. If you're using leftovers, just shred it up! I get this boiling right off the bat.

2. Chop up your onion to a fine dice & mince your garlic. Sweat these out in some olive oil right in the pot you plan to make your soup in.

3. When the onions & garlic are cooked down a bit (somewhat translucent), add in your diced tomatoes & corn. Then season with the list of spices - they all call for 1 tsp but I like to play around with it so add what you like! Don't go crazy on the chili powder until you know how spicy the enchilada sauce you're working with is.

4. Add in your chicken stock, enchilada sauce & water. Stir & check for seasoning - add more of whatever you'd like if you think it needs it. You can also add your jalapenos now, if you got them. And - if your soup is a bit too acidic for your liking you can add a few pinches of sugar to help.

5. Shred & add in your chicken if you haven't already. Then simmer for 10-15 minutes.

6. Cube up your avocado & get your toppings ready while you wait for the soup to simmer.

I top mine with everything from the topping list above - but have fun, play around with it! The sour cream cools it down a lot - and the avocado tastes incredible with all the other flavors in the soup!

You Need (for the cornbread):
A box of Jiffy mix (or any other cornbread mix)
Ingredients to make you cornbread (I believe mine was 1 egg & 1/3 cup of milk - follow your box instructions)
Green Onions, sliced or snipped into O's
Cheese (I used a Mexican blend to fit the Mexican theme)

Cornbread Instructions:
*If you're making these together, I suggest doing this first & popping it in the oven before getting to work on the soup!

1. Prepare the cornbread mix as the package instructs in a mixing bowl.

2. Chop up or snip green onions with kitchen shears and add it to the batter. I snipped up 1 bunch (the size grocery stores usually sell them in) and put about half in the mix - the other half we used as a topper for the soup.

3. Mix in a few good handfuls of your cheese - I used about half the bag, otherwise the cheese gets kinda lost in the cornbread.

4. Bake according to box!
Recipe submitted by Jenn Rychlicki (mrsLicky) from Buffalo Mommies

Blackberry Jam

Ingredients:
3 Cups Blackberries
2 Cups Water   
1 Package Powdered fruit pectin
5 Cups Sugar

Cooking Instructions:
Crush fruit thoroughly. Add water and fruit pectin. Stir until pectin is dissolved. Heat to boiling. Boil 5-10 minutes. Add sugar. Stir until dissolved. Boil 3-5 minutes, stirring frequently, or until thick.


Submitted by a member to The Mommies Network recipe database

Basic Bangers

Ingredients:
1 lb Pork shoulder, lean
8 oz Pork fat
Salt & pepper
1 1/2 oz fresh breadcrumbs
2 egg yolks   
Pinch of nutmeg
Pinch of cloves
Pinch of mace
Pinch of thyme
8 sausage skins

Cooking Instructions:
Mince the lean pork and pork fat finely. Season generously with salt, pepper, and at least a pinch each of nutmeg, cloves, mace and thyme. Add the breadcrumbs and egg yolks and mix well. Refrigerate the mixture to make it easier to handle, then stuff into the skins and twist to secure the ends. If sausage skins are not available, coat with egg and dry breadcrumbs. Serve grilled or fried.

Submitted by a member to The Mommies Network recipe database.

Healthy Morning Muffins

Ingredients:
1 1/4 cups flour
1/2 cup packed dark-brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground nutmeg
1/2 tsp coarse salt
1 cup old-fashioned rolled oats
1/2 cup raisins
3 Tbs extra-virgin olive oil
1 large egg
1/2 cup milk
4 medium carrots, shredded
1 medium ripe banana, mashed


Cooking Instructions:
Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl whisk together flour, brown sugar, baking soda, baking powder, nutmeg and salt until there are no more lumps. Stir in oats and raisins. Add oil, egg, milk, carrots and banana and stir until blended.

Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23-25 minutes.


Serving Suggestions:
Serve warm or at room temperature. To store, keep in an airtight container, up to 3 days.


Submitted to The Mommies Network recipe database by "Betsy"

Heather's No-Salt Table Blend

Ingredients:
6 tbsp. dried oregano
7 tbsp. onion powder
4 tsp. dried marjoram
4 tbsp. dried basil
4 tsp. dried savory
6 tsp. garlic powder
2 tsp. dried thyme
2 tsp. dried rosemary
1 tsp. dried sage
3 tsp. black pepper

Cooking Instructions:
Mix together and store in an airtight container.

Additional Comments:
This is a lovely addition to the table. My family and friends are crazy about this mix and are constantly asking me to package it up for them.

Submitted to The Mommies Network recipe database by "Heather"

Butterscotch Pineapple Upside Down Cake

Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
One 12-oz package (2 cups) butterscotch flavored morsels, divided
3/4 cup butter, softened, divided
Two 8-oz cans sliced pineapple, drained, reserving 3/4 cup juice
8 maraschino cherries
1 cup sugar
2 eggs

Cooking Instructions:
Mix dry ingredients, set aside. In 10-inch cast iron skillet over low heat, combine 1 cup butterscotch morsels and 1/4 cup butter. Stir until morsels are melted and mixture is smooth. Remove from heat. Arrange pineapple and maraschino cherries in skillet. In large bowl, combine sugar, remaining 1/2 cup butter and eggs and beat until creamy. Gradually beat in the flour mixture alternately with the reservered pineapple juice. Stir in remaining morsels. Pour over pineapple. Bake in preheated 350 degree oven for 35-40 minutes. Immediately invert onto serving plate.

Submitted to The Mommies Network recipe database by a member

Basil Mayo

Ingredients:
1 Cups Mayo (Best Foods or the like)
1/4 Cup Chopped, Fresh Basil
Juice of half a lemon
1 tsp Lemon Zest
Salt to taste
Pepper to taste

Cooking Instructions:
Incorporate all ingredients into Mayo, whisk until smooth.

Serving Suggestions:
For Sandwhiches or dip for French Fries!

Additional Comments:
For Dried basil, 2 Tablespoons

Submitted to The Mommies Network recipe database by "Lyndsey"

Berry Salad with Yogurt

Ingredients:
1 cup no-fat/low-fat vanilla yogurt
1/4 cup honey - any kind will do
1 to 2 tablespoons milk (as needed to thin dressing)
cinnamon and nutmeg to taste
4 cups of Berries -Strawberries, blueberries, raspberries, etc.
fresh peppermint leaves, whole or finely cut

Cooking Instructions:
Wash, stem and sort berries. In a small bowl combine
yogurt and honey and whisk together. Add cinnamon and
nutmeg and whisk until well incorporated. Add milk
until you reach your desired consistency. Place berries
in serving bowls and drizzle the yogurt dressing over
the top. Garnish with mint and serve immediately.

Submitted to The Mommies Network recipe database by "Heather"

Balsamic Roasted Artichokes

Ingredients:
2 whole fresh artichokes
1 can reduced sodium chicken broth
5 cups of water
1 Tbsp. Olive Oil
1 Tbsp. Balsamic Vinegar
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp lemon juice

Cooking Instructions:
1. Wash artichokes in cold water.
2. Snip off sharp points and trim the stem.
3. Cut artichokes in half length-wise.
4. Carefully cut or snip out the spiny inner leaves and remove the "choke" completely.
5. Place in a bowl of water with lemon juice to avoid browning.
6. In a large pot, combine chicken broth with water and bring to a boil.
7. Boil covered artichokes for 20 minutes.
8. In a small bowl, mix olive oil, balsamic vinegar, salt and pepper.
9. Remove artichokes from pot and baste them on both sides with the oil and vinegar mixture.
10. Place artichokes cut side down on a grill set to medium.
11. Turn after 5-7 minutes and baste again.
12. Pour remaining mixture into the cups of the artichokes.
13. Cook an additional 5-8 minutes, careful not to char the artichokes.
14. Serve hot with or without dip.

Submitted to The Mommies Network recipe database by "Eileen"

Fish, Veracruz Style

Ingredients:
6 tablespoons oil
1 no. 2 1/2 can tomatoes, chopped
1 teaspoon sugar
3 teaspoons chili powder
1/2 teaspoon allspice
1 clove of garlic, crushed
1/2 teaspoon grated orange rind
Salt and pepper to taste
1 onion, chopped well
6 - 8 red snapper fillets
1 small can pimientos, chopped coarsely
2 tablespoons capers
One 3-oz jar green olives, pitted and chopped coarsely
Parsley, fresh, chopped as a garnish
3 boiled potatoes (optional)


Cooking Instructions:
Heat 3 tablespoons oil in heavy skillet. Combine the tomatoes with the sugar, chili powder, allspice, garlic, orange rind, salt, pepper and onion. Blend well and simmer in oil for about 10 minutes, covered. Coat baking dish with remaining oil. Put the fish in baking dish; add the pimientos, capers and olives to the tomato mixture and pour over the fish. Bake in a moderate (350 degree) oven for about 30-35 minutes or until fish flakes easily when pierced with a fork. Sprinkle with just enough fresh parsley to add a little color.




Additional Comments:
Serve the potatoes on the side or some people prefer to add cubed, hot, boiled potatoes to the fish during the last 5-7 minutes of cooking.

Submitted to The Mommies Network recipe database by a member

Classic Western Burgers

Ingredients:
10 slices thick-cut bacon (about 3/4 lb. total)
2 large eggs
2/3 cup milk
1 onion (about 8 oz.), peeled and minced
2 teaspoons minced garlic
About 1 1/4 teaspoons salt
About 1/2 teaspoon pepper
3 pounds ground lean (about 7% fat) beef
1 cup soft bread crumbs (see notes)
10 slices red onion (each 1/4 in. thick and 3 to 4 in. wide)
10 slices (about 4 by 4 in.) extra-sharp white or yellow cheddar cheese (about 5 oz. total)
10 hamburger buns (each about 4 in. wide; 3 oz.), split in half
Special slaw

Cooking Instructions:
1. In a 10- to 12-inch frying pan over medium-high heat, cook bacon, in batches if necessary, turning occasionally, until browned on both sides and crisp, 8 to 10 minutes. With tongs, transfer to paper towels to drain. When cool, break each slice in half.
2. Meanwhile, in a large bowl, beat eggs, milk, onion, garlic, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper to blend. Add beef and bread crumbs and mix gently. Form into 10 equal patties, each about 4 1/2 inches wide.

3. Brush onion slices lightly on both sides with bacon fat in pan. Discard remaining fat.

4. Lay patties and onion slices on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning meat and onions once to brown on both sides, until a thermometer inserted in center of thickest part of meat registers 160 degrees (no longer pink in center), 6 to 8 minutes total.

5. About 2 minutes before patties are done, top each with a slice of cheese. Also lay bun halves, cut side down, on grill and toast 1 to 2 minutes.

6. Set bun bottoms on a platter or plates. With a wide spatula, transfer patties to bun bottoms. Top each with a grilled onion slice, 2 pieces of bacon, and a spoonful of special slaw. Add salt and pepper to taste. Cover with bun tops.

Submitted to The Mommies Network recipe database by "Becky"

Double-Bean Burritos

Ingredients:
1 (3 1/2-ounce) bag boil-in-bag brown rice
1 cup chunky bottled salsa
1 (15-ounce) can black beans, rinsed and drained
6 (10-inch) flour tortillas
6 tablespoons bean dip (such as Frito Lay)
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeno peppers
1 peeled avocado, cut into 6 slices
12 cilantro sprigs
6 lime wedges (optional)

Cooking Instructions:
Cook rice according to package directions, omitting salt and fat.
While rice cooks, combine salsa and black beans in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated. Stack tortillas; wrap stack in damp paper towels. Microwave at high 25 seconds or until warm.

Spread 1 tablespoon bean dip over each tortilla; top each tortilla with 1/4 cup rice, 1/3 cup black bean mixture, 2 tablespoons cheese, 1 avocado slice, and 2 cilantro sprigs; roll up.

Serving Suggestions:
Serve with your favorite salsa for dipping.
Serve with lime wedges, if desired.

Submitted to The Mommies Network recipe database by "Becky"

Australian Lime Pie

Ingredients:
3/4 Cup Rolled Oats
3/4 Cup Rolled Coconut
3/4 Cup All-Purpose Flour
1/2 Cup Sugar
1/2 Cup Butter
2 Tbsp Lite Corn Syrup
1 tsp Baking Soda
1 Can (14 oz) Sweetened Condensed Milk
1/2 Cup Lime Juice
4 Egg Yolks (beaten)
2 tsp Grated Lemon Zest
9" x 9" Cake Pan (greased)

Cooking Instructions:
Preheat Oven to: 350 Degrees Fahrenheit

1. Mix oats, coconut, flour, and sugar together in a medium bowl.

2.Use a microwave to melt butter in a second bowl.

3. Add corn syrup and bakng soda to the butter. Stir until the mixture becomes frothy.

4. Pour butter mixture into the oat mixture and stir until completely blended.

5. Press this oat mixture into the bottom and sides of a 9" greased cake pan.

6. In another medium bowl, beat condensed milk, lime juice, egg yolks, and lemon zest together at medium speed for 1 minute.

7. Pour this liquid mixture into the cake pan.

8. Bake for 20 minutes at 350°F until the center is firm. Be careful that it doesn't burn on top.

9. Remove from oven and chill before serving.


Submitted to The Mommies Network recipe database by "Slicky1979"

Photo by: jspatchwork

Cheddar'd Summer Squash

Ingredients:
4 small yellow squash and/or
zucchini trimmed & cut in 1/2
lengthwise.
1/4 cup chopped green onion
nonstick cooking spray
1/8 tsp salt
ground pepper
2oz shredded sharp cheddar
cheese

Cooking Instructions:
1.preheat oven to 400. Arrange squash cut side up in 3 quart baking dish.
2.lightly coat squash with cooking spray. Sprinkle green onion,salt & pepper evenly.
3.top with cheese
4.Bake uncovered for 20 minutes or until squash is just tender and cheese is bubbly.


Submitted to The Mommies Network recipe database by "christy."

Photo by: SingChan

Pani PoPo ~ Samoan Coconut Bread

Ingredients:
* 1 (12 ounce) package frozen dinner rolls, thawed
* 1 (10 ounce) can coconut milk
* 3 tablespoons sweetened condensed milk(optional)
* 3/4 cup white sugar, or to taste


Cooking Instructions:
1. Coat a 9x13 inch baking dish with cooking spray. Coat your hands with cooking spray or shortening, and roll the dough balls in your hands so that they have a light coating. Place in the prepared dish. Set aside in a warm place to rise until doubled, up to 2 hours.
2. Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, stir together the coconut milk, sweetened condensed milk and sugar. Pour this mixture over the top of the rolls as evenly as you can.
3. Bake for 15-30 minutes in the preheated oven, until golden brown. Let cool for a few minutes before separating and serving.


Serving Suggestions:
This is great for desert or as an appetizer.


Submitted to The Mommies Network recipe database by "Katie"